Korean space food development: Ready-to-eat Kimchi, a traditional Korean fermented vegetable, sterilized with high-dose gamma irradiation

Addition of calcium lactate and vitamin C, a mild heating, deep-freezing, and gamma irradiation at 25 kGy were conducted to prepare Kimchi as a ready-to-eat space food. It was confirmed that the space food was sterilized by an irradiation at 25 kGy through incubation at 37 °C for 30 days. The hardne...

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Bibliographic Details
Published in:Advances in space research 2009-07, Vol.44 (2), p.162-169
Main Authors: Song, Beom-Seok, Park, Jin-Gyu, Park, Jae-Nam, Han, In-Jun, Kim, Jae-Hun, Choi, Jong-Il, Byun, Myung-Woo, Lee, Ju-Woon
Format: Article
Language:English
Subjects:
Astronomy
Earth, ocean, space
Exact sciences and technology
External geophysics
Gamma irradiation
Kimchi
Mutagenicity
Quality
Salmonella typhimurium
Space food
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Summary:Addition of calcium lactate and vitamin C, a mild heating, deep-freezing, and gamma irradiation at 25 kGy were conducted to prepare Kimchi as a ready-to-eat space food. It was confirmed that the space food was sterilized by an irradiation at 25 kGy through incubation at 37 °C for 30 days. The hardness of the Space Kimchi (SK) was lower than the untreated Kimchi (CON), but higher than the irradiated Kimchi (IR). Also, this result was supported by the scanning electron microscopic observation. Sensory attributes of the SK were similar to CON, and maintained during preservation at 35 °C for 30 days. According to the Ames test, Kimchi sterilized with a high-dose irradiation exerted no mutagenic activity in the bacterial strains of Salmonella typhimurium. And, the SK was certificated for use in space flight conditions during 30 days by the Russian Institute of Biomedical Problems.
ISSN:0273-1177
1879-1948
DOI:10.1016/j.asr.2009.03.032